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Pineapple Coconut Grilled Shrimp with Black Bean Salad
Thank you Jr. Chef Chy’Ana Lee for creating this delicious recipe and for being a part of our first ever Jr Chef competition! We at Grace are very proud of the excellent dishes this next generation created.

Pineapple Coconut Grilled Shrimp with Black Bean Salad

  • PREPARATION TIME : 45 minutes
  • COOKING TIME : 15 minutes
  • SERVES : 4
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INGREDIENTS FOR BLACK BEAN MANGO SALAD:

2 Cans of Grace Black Beans, rinsed and drained
2 Mangoes, chopped
2 tbsp Cilantro, chopped
1/2 cup Onion, chopped (optional)

Virgin Coconut Oil
Grace Organic Virgin Coconut Oil
Tropical Rhythms Pineapple Ginger Juice
INGREDIENTS FOR PINEAPPLE COCONUT SHRIMP:

1 can Whole kernel corn
8 Green onions
1 Green bell pepper, seeded and minced
3 Tomatoes, seeded and chopped
1 cup Fresh cilantro, chopped
1 Lime, juiced
1/2 cup Italian salad dressing
1 tsp Salt
1/2 inch knob of Ginger, grated
1 tsp Grace Caribbean Traditions Ground Black Pepper
1 tsp Grace Caribbean Traditions Ginger Garlic Pimento seasoning
1 tbsp Grace Organic Coconut Oil
4 tsp Grace Tropical Rhythms Pineapple Ginger
1/2 cup Grace Caribbean Traditions Pineapple Coconut Sensation Sauce

Pineapple Sauce
Directions for Black Bean Mango Salad:

Place the beans, mango, cilantro and onion in a serving bowl.

In a small bowl, whisk the dressing ingredients together.

Pour dressing over the beans and mangoes, and toss to coat well.

Directions for Pineapple Coconut Grilled Shrimp:

Marinate shrimp in Grace Organic Coconut Oil, onions, and cilantro.

Make shrimp sauce with Grace Tropical Rhythms Pineapple Ginger Juice and Grace Pineapple Coconut Sensation sauce.

Take shrimp and pineapple, and put them on skewers. Grill each side for approximately 3 minutes.

Apply Grace Caribbean Traditions Pineapple Coconut Sensation sauce to the pineapple, and place in foil as the skewers cool down.